The Chanler at Cliff Walk’s Spiced Pear Restaurant team hosted a Sunday afternoon luncheon with the wines of Craggy Range for guests on April 15. Founded by Terry Peabody and his wife Mary, Craggy Range is based in Hawke’s Bay, New Zealand, where Te Mata Peak is a defining scenic feature. Executive Chef Matt Voskuil designed a six-course tasting menu paired with a 2015 Kidnappers Vineyard Chardonnay from Hawke’s Bay; 2012 Te Muna Road Vineyard Pinot Noir from Martinborough; 2011 Le Sol Syrah from Gimblett Gravels Vineyard in Hawke’s Bay; 2014 Sophia Gimblett Gravels Vineyard Bordeaux Blend from Hawke’s Bay; 2011 Te Kahu Gimblett Gravels Vineyard Bordeaux Blend from Hawke’s Bay; and 2016 Te Muna Road Sauvignon Blanc from Martinborough. Janet Pouchot, Business Manager for the Americas for Craggy Range, led the event.
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- The Chanler at Cliff Walk’s Spiced Pear Restaurant hosted a pairing lunch featuring the wines of Craggy Range on April 15.
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- Janet Pouchot, Business Manager, The Americas, Craggy Range.
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- Christopher Giglietti, Food and Beverage Manager, The Spiced Pear Restaurant and Len Panaggio, Beverage Consultant.
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- Matthew Voskuil, Executive Chef and Director of Food & Beverage, The Spiced Pear.
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- Craggy Range wines tasted during the luncheon included Pinot Noir, Te Kahu and Le Sol.
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- 2011 Te Kahu Gimblett Gravels Vineyard, Bordeaux Blend, Hawke’s Bay paired with leg of lamb, parmesan, niçoise olive and basil.
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- 2015 Sophia Gimblett Gravels Vineyard, Bordeaux Blend, Hawke’s Bay paired with Wagyu ribeye, potato, foie gras and spinach.
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- 2016 Te Muna Road Sauvignon Blanc, Martinborough for the dessert pairing of passion fruit, avocado, Asian pear and grapefruit.
Photos by Laura Widness.
